Slow-Cooked Lentil Soup with Lemon and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, aromatic soup simmered for depth of flavor, featuring earthy lentils, bright lemon, and fresh dill for a comforting bowl. This middle eastern-inspired soups (vegetarian) ready in about 50 minutes pairs brown lentils, chicken broth, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until soft.
  2. Step 2: Stir in 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves. Cook for 3 minutes until vegetables are fragrant.
  3. Step 3: Add 1 cup rinsed lentils and 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender.
  4. Step 4: Remove pot from heat. Stir in 2 tbsp chopped dill and 3 tbsp lemon juice. Let sit for 5 minutes to meld flavors before serving.

Frequently asked questions

How long does Slow-Cooked Lentil Soup with Lemon and Dill take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lentil Soup with Lemon and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.

Can I substitute ingredients in Slow-Cooked Lentil Soup with Lemon and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lentil Soup with Lemon and Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooked Lentil Soup with Lemon and Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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